This is what I do...works like a charm everytime https://www.youtube.com/watch?v=FkWISKfgqZ0
Regards, Chuck On Wed, Aug 23, 2017 at 3:27 PM, Chuck McCown <[email protected]> wrote: > I found that dropping them in boiling water rather than bringing them to > boil from cold made a statistically significant improvement in > peelability. > I did a bunch of experiments last fall on this. > > *From:* James Howard > *Sent:* Wednesday, August 23, 2017 1:23 PM > *To:* '[email protected]' > *Subject:* Re: [AFMUG] Fw: OT Eggxactly > > > My wife got tired of problems peeling eggs and looked for different ways > to do it. The method she ended up with is to put the eggs in the pot with > cold water and bring to a boil. As soon as the water starts a rolling boil > she turns the burner off, covers the pot and sets a timer for 15minutes. > When the timer goes off she takes the eggs out and puts them in a bowl of > cold water (preferably ice water) to chill. This method has worked great > for us until we got our own chickens this Summer. We’re testing now how > old the eggs have to be but fresh eggs definitely don’t peel well. > > > > > > > > *From:* Af [mailto:[email protected]] *On Behalf Of *Brian Webster > *Sent:* Wednesday, August 23, 2017 2:06 PM > *To:* [email protected] > *Subject:* Re: [AFMUG] Fw: OT Eggxactly > > > > I usually start with the eggs in the water and bring it to a boil and > experienced the same problems mentioned. Tried the putting them directly in > to boiling water for 12 minutes the other night, then poured off the > boiling water and ran cold water over them and let them sit. They peel > nicely using that method. > > > > Thank You, > > Brian Webster > > www.wirelessmapping.com > > www.Broadband-Mapping.com > > > > *From:* Af [mailto:[email protected]] *On Behalf Of *Adam Moffett > *Sent:* Wednesday, August 23, 2017 10:49 AM > *To:* [email protected] > *Subject:* Re: [AFMUG] Fw: OT Eggxactly > > > > It also depends whether you start with eggs in the water while it's > heating up vs adding the eggs to already boiling water. > > 10 minutes might be just enough if you start with the eggs already in the > water and start the timer after you have a rolling boil. > > > > > > ------ Original Message ------ > > From: "Chuck McCown" <[email protected]> > > To: [email protected] > > Sent: 8/23/2017 10:46:18 AM > > Subject: Re: [AFMUG] Fw: OT Eggxactly > > > > To me, hard boiled means the yolks have a slight green tint. > > > > *From:* Gino A. Villarini > > *Sent:* Wednesday, August 23, 2017 8:32 AM > > *To:* [email protected] > > *Subject:* Re: [AFMUG] Fw: OT Eggxactly > > > > 17 min? I do 7min for soft boiled, 10 for hard boiled … and these are the > organic large eggs costco sells > > > > *From: *Af <[email protected]> on behalf of Steve Jones < > [email protected]> > *Reply-To: *"[email protected]" <[email protected]> > *Date: *Thursday, August 17, 2017 at 7:42 PM > *To: *"[email protected]" <[email protected]> > *Subject: *Re: [AFMUG] Fw: OT Eggxactly > > > > I start the water heating up, once itbubbles up i drop the eggs in for 17 > minutes. Pull them out and run them under cold tap water. Perfect yellow > yolk, easy peel. We also have really hard city water, maybe that > mineralizes the shells so they break into bigger better peelable. If you > stop them about 12 minutes, its a good softboiled egg... yum > > > > > > Our chickens are making eggs now, theyre pretty small, so im not sure how > thise will fair > > > > > > *Gino A. Villarini* > > President > > Metro Office Park #18 Suite 304 Guaynabo, Puerto Rico 00968 > > On Aug 17, 2017 8:39 AM, "Bill Prince" <[email protected]> wrote: > > It also helps (a lot) if they aren't the "freshest" eggs. Our neighbors > have a couple dozen chickens that produce way more eggs than they can use, > so we get to share the bounty. The really fresh eggs that are only a few > days old or less will not peel worth a hoot if you boil them. They will > peel much easier if they are a couple weeks old. It has to do with the > membrane between the shell and the egg. white. > > bp > <part15sbs{at}gmail{dot}com> > > On 8/17/2017 6:17 AM, Chuck McCown wrote: > > Made some more eggs last night. Very hard to peel. > Had to go back to find this bit of research to see what I did wrong. > > So, drop them in boiling water with vinegar and salt helps them to be easy > to peel. > > Last night I put them in cold water and brought it to a boil. > So I did the worst method. > > Maybe I need to make myself a note about this and paste it in the fridge. > > -----Original Message----- From: Chuck McCown > Sent: Thursday, November 24, 2016 10:29 AM > To: [email protected] > Subject: [AFMUG] OT Eggxactly > > 5 saucepans and 1 pot. > 6 burner Comstock Castle restaurant stove. > 24,000 BTU per burner. > > 1 quart of water in each. > A bit of variability in pan sizes. > All eggs from same carton. Cold refrigerator temp. > > 4 Variables > C/H Cold Start/Hot Start > W Plain Water > V Vinegar only added > VS Vinegar & Salt added > > V = 1/2 cup distilled > S = 1.5 TB > > Count starting with top left burner CCW around cook top. > > 1 CW > 2 CV > 3 CVS > 4 HW > 5 HV > 6 HVS > > In the photo of the cut eggs the order from left to right is 123654 > > Salt and Vinegar boiled first which seems backwards to me. Freezing point > depression, boiling point elevation of solutions. > I suspect it had to do with nucleation sites. > > Water boils at 204 at this altitude. > HVS boiled at 206 > W boiled at 202 > HV boiled at 208 > > Took a full 9 minutes to hit a full rolling boil. > Cooked the Cold start eggs 18 minutes total. Heat off at 9 minutes. > Cooked the Hot start eggs about 14 minutes boiling and another 2-3 with > heat > off. > > Single blind study. Wife peeled and rated. > Rated ease of peeling on 1-10, with first egg arbitrarily assigned a 5. > > 1 CW 5 Peeling came off in large pieces, egg broke during peeling > 2 CV 5 Broke egg > 3 CVS 5 Broke egg > 4 HW 6 Peeling came off in sheets > 5 HV 6 Peeling came off in sheets > 6 HVS 7 Peeling came off in sheets > > 1 & 4 were cooked enough for me. All the others had a dark yellow slightly > wet interior to the yolk. > > So, it appears that placing them into a rolling boil kept the egg more > structurally sound, helped the peeling come off in sheets. > Vinegar and Salt appears to help the peel detach. > > I think I would up the cook time to at least 15 minutes rolling boil with a > few minutes to soak after the heat is off. > > > > > > > ------------------------------ > > *Total Control Panel* > > Login <https://asp.reflexion.net/login?domain=litewire.net> > > To: [email protected] > <https://asp.reflexion.net/address-properties?aID=242260993&domain=litewire.net> > > From: 0100015e107c45ef-25d7c69a-62ad-42de-b9d1-60e13f0dacb0- > [email protected] > > Remove > <https://asp.reflexion.net/FooterAction?ver=3&un-wl-sender-domain=1&hID=23012637732&domain=litewire.net> > amazonses.com from my allow list > > *You received this message because the domain amazonses.com > <http://amazonses.com> is on your allow list.* > > >
